Recipe by Padma Lakshmi
"My mom is a nurse, and our diet was very vegetable-heavy when I was growing up. She always bought too much broccoli, and a great way to use it up was to throw it into the blender and make soup. I do the same for my daughter, but to modernize it and give it a little herbaceousness, I add herbes de Provence.” –Padma Lakshmi, host of Top Chef and coauthor of The Encyclopedia of Spices & Herbs
Adapted from Tangy, Tart, Hot & Sweet, by Padma Lakshmi (Weinstein Books, 2007).
- Cook Time
- Prep Time
- 4 to 6Servings
- 3 tbsp. butter
- 3 cloves garlic, chopped
- 1 cup chopped shallots
- 1 1/2 tsp. pine nuts
- 1 tsp. herbes de Provence
- 1 lb. broccoli, trimmed, florets and stems cut into large pieces
- 2 1/2 cups chicken stock
- 1 cup light cream or half-and-half
1. In a deep pan, melt the butter over medium-low heat; add the garlic. Cook, stirring occasionally, until the garlic begins to turn golden brown, about 2 minutes. Add the shallots and cook, stirring often, until they soften and become glassy. Add the pine nuts and herbes de Provence and cook, stirring often, just until the pine nuts turn golden, 3 to 5 minutes.
2. Add the broccoli and cook, stirring often, until the broccoli begins to soften and turns darker green, 5 to 7 minutes.
3. Add the chicken stock and simmer until the broccoli is soft, stirring occasionally, 12 to 15 minutes. Using an immersion blender, or working in batches in a standard blender, puree the soup.
4. Return the soup to the pan and rewarm over medium heat. Slowly stir in the cream; season with salt and pepper.